To make the pesto, process the basil, pine nuts, parmesan, garlic, oil and salt in a small food processor until combined. Set aside.
Heat the butter in a large non-stick frying pan over medium heat. Add the mushrooms, salt and pepper and cook for 5–8 minutes or until brown. Set aside. Spread rolls with pesto and goat’s curd, top with the cheese and grill (broil) under a preheated hot grill for 1–2 minutes or until the cheese is melted and golden. Top with the mushrooms to serve.